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Alumni Campground and the relationship with seasonal guests and wildlife

Tue, 12/17/2019 - 00:45

Abstract: For our capstone, we plan to focus on the wildlife and human interaction dynamics within Paul Smith’s College Alumni Campground. The objective of Owen’s section for capstone is too develop a ‘bear-awareness’ program for the Alumni Campground. Katie is looking into establishing a wildlife management plan of the campground correlating with the evidence of determining where there are patterns of travel within the campground of the local wildlife.

Outward Bound semester: Skills to last a life time

Wed, 12/14/2016 - 10:44

Abstract:
The focus of this study will examine the level at which an Outward Bound semester fosters personal growth, connection with nature, and hard skills. This particular Outward Bound semester course traveled from the Florida Keys then on to Costa Rica and Panama in Central America. The course focused on the water elements of sailing, surfing, whitewater rafting, scuba diving, and sea kayaking. Methods used include personal journal reflections, peer and instructors oral and written responses. The researcher was an active participant in the immersive experience and kept a journal of the entire experience trying to gather as much information about the course itself and reflecting on the research process throughout. This research indicated that this experience developed personal character and a connection with nature. These skills have an impact deeper than an isolated course with Outward Bound but can be transferred to daily life.

Northern Suds - A Business Plan

Thu, 12/05/2013 - 08:09

Abstract: Northern Suds is new business being started in the North Country. The products from Northern Suds include detergents and cleaners that are additive and dye free. Products are made with eco-friendly, all natural ingredients. All products are also handmade. Northern Suds will begin selling products via Etsy.com and Craigslist.org on or around January 1st, 2014. Products will also be available for purchasing at the Saranac Lake Famers’ Market. The business came from the need for inexpensive allergy friendly products. The plan provided has full financials in addition to the results from testing surveys.

Abstract: Abstract
The goal of this project is to streamline business operations of Whitetail Excavation LLC, in the accounting, billing, and bidding departments. This project will introduce technology into the company, including a website presence. It will demonstrate the advantages of automating these aspects of the businesses operations through the use of computer software. It is believed that by automating these systems the business will operate more efficiently reducing clutter and time spent doing paperwork. Automation of these systems will keep manpower where it is needed, which is out in the field. By keeping manpower on jobs it will seed the completion of work allowing Whitetail to service more customers than before the use of technology.
In order for Whitetail Excavation to service more customers it must also attract more customers. Until now Whitetail Excavation has only been promoted by word of mouth. This project hopes to change that buy establishing a web presence. It will do this through the use of social media and a company webpage. By establishing a web presence it is hoped that Whitetail Excavation will attract customers who were previously unaware of Whitetail Excavation. The website would contain company contact information as well as location, and services provided. The site would also host a photographic portfolio of past jobs and works completed. In addition to the website this project recognizes the importance of a social media presence as well. With over a billion users it would make sense for this project to also include a Facebook page. This would allow customers to share their experiences and make suggestions as well as expand on word of mouth advertising.

The Price Tag of Ambiance

Tue, 12/03/2013 - 18:28

Abstract: The Price Tag of Ambiance is study surrounding customer’s price perception of a restaurant’s application of physical attributes of the establishment itself. Customers expect to pay for what they experience; if the price is too small, the customer tends to get concerned, too high causes a lack of patronage to the establishment. This study looks at price perception in relation to customer’s views of quality of the main aspects that define physical ambiance. Subjects for this study will be Italian restaurants and consumers ranging in ages from 18 through 45. This is beneficial for upcoming restaurateurs, as it allows more insight into what ambiance is worth to a customer, and therefore can raise their price point. This knowledge will assist restaurateurs in judging how to best utilize the physical attributes of the establishment. The study looks a survey given to the target demographic, containing photographs of several restaurants. After which, the participants will be questioned on their thoughts of price at each restaurant.

Food Allergic Patrons: An exploratory study of controlling allergens

Wed, 12/04/2013 - 17:21

Abstract: In the food service industry there is a consumer market and a need for allergy free options, a.k.a. safe dining options for those consumers who suffer from food allergies. Dining rooms, kitchens and other food handling departments, specifically in hotels, are not allergen free. There is a definite potential for cross-contamination somewhere amongst the flow of food handling. It could be anywhere from the receiving department to the delivery of the finished product at the consumer’s table. The purpose of this study is to determine how and to what extent restaurant management can control harmful food allergens and successfully stop cross-contamination. This qualitative, inductive study will explore and determine in what manner restaurant management and staff can control the spread of harmful allergens within hotels and whether or not there is a foolproof way to stop cross-contamination.
Through interview research methods a detailed study on the restaurants’ food handling practices will be conducted. The researcher will interview the employees of the establishment, and through a series of specific questions created by the researcher to establish a standard grading criteria, these results will be analyzed. Once several different establishments have been interviewed and data has been collected, through careful analysis, the researcher will be able to determine if the restaurant’s staff was able to control food allergens at any point. If food establishments within hotels are concerned with making themselves safer and worry-free places for the consumer to eat, they will be interested in using the results of this study to establish safer standards and all around food practices.

Investing in Training so that Employees Feel Invested in You:

Wed, 12/04/2013 - 18:41

Abstract: Employee training can be expensive, that is why some employers may choose to cut corners on the training process. They wrongly assume the employee will learn as he/she goes. The employees who cannot learn quickly enough can become a burden to the restaurant and cause it to lose money. The purpose of this study will be to determine how and to what extent do restaurants choose their investments made in employee training to ensure employee satisfaction. This qualitative study will make the connection between the decisions restaurants make about employee training and if the decisions are made with employee satisfaction in mind. Surveys sent to the human resource managers will be the method used for this study. The human resource managers of restaurants will be asked specifically about their decisions in employee training and if the decision making process takes employee satisfaction into consideration. This study will be able to inform restaurants of employee training investments that will ensure employee satisfaction, which can improve business.

Managing Growth: A Study of Succession Practices in Family Restaurants

Wed, 12/04/2013 - 21:59

Abstract: The purpose of this study is to determine how and to what extent the succession and management practice of a family-owned restaurant correlates to its success as a business. This exploratory, qualitative study will ask what do family restaurants consider to be the most successful succession planning strategies in their businesses. This study will help to better understand and identify the significance of succession practices. The methodology used will be a structured interview. The questions asked during the interview will be “yes” or “no” answers with the option to elaborate if necessary. Family restaurants are measured using interviews in Tioga County, Pennsylvania and data will be collected upon interview. Data from the interview will be analyzed and compiled together to show family restaurants optimal succession planning practices. The outcome of this study can be used by family restaurants seeking to pass down their business to younger generations.